One of my go-to treatments for chicken parts and meat chops is to season them with salt, pepper, garlic powder and dust with flour before baking them in butter. I like this because when learning to cook, I could never gauge the correct cooking time and temperature when pan frying and would end up with burned or underdone meat.
Who doesn’t love mushrooms? I’ll bet God does.
No, no, He didn’t tell me. But they were in the refrigerator at the perfect time ……
The color ruby; a fruit salad of plums, pomegranate and pomelo. These fruits were starting to give me sinister looks, so I did the needful. Nice combination.
Oven Pork Chops with Thyme Scented Mushrooms
6 pork chops
Salt and pepper
Garlic powder
Flour
1 knob of butter
3 shallots, sliced vertically
2 tbsp butter
1 lb mushrooms, sliced
1 tbsp fresh thyme leaves
Salt and pepper
1 tbsp Dijon mustard
1/2 cup chicken broth
Season the pork chops with salt, pepper and dust with flour. Set aside. Melt the butter in a baking pan in a 425 F oven, then add the chops and cook for 20 minutes, turn and cook for another 15 minutes.
In the meantime, soften the shallots in the butter, then add the mushrooms, thyme, salt and pepper. Stir, coating everything with butter for about 2-3 minutes. Add the mustard and broth, then boil for 3 minutes.
When the pork chops are done, top with the mushrooms and serve with garlic mashed potatoes.
Wine suggestion: Cabernet Sauvignon
Cooking in Sens 
Very Christmassy looking fruit salad. I always find that pomegranates are too much like hard work, so I like seeing the results when other people have dealt with them:)
I grew up eating pomengranates and the work is worth it!
Lovely pork chop Rosemary. Perfect presentation. Now I want mushrooms for breakfast.
Best,
Conor
Thank you Conor. That’s an excellent idea! But I used them all yesterday 😦
Lovely, Rosemary – I kinda want a pork chop now… I never want pork chops… 😀
You probably haven’t had the right pork chop, Frugal 🙂
To be honest, pork rarely gets me excited… tenderloin and gammon is where it’s at in terms of pork :D. Perhaps I need to get myself some really fat heritage pork? Hmm… stay tuned – I shall visit the butcher…
I don’t know about fat pork, but you do need good pork. My favorite pork comes from West Africa. It’s very lean and has a wild, gamey taste. Probably because they are free range pigs 😀
I’d never dream of shipping in pork from Africa – I’d rather support high quality local British breeds. The reason I mention fat is because good pork tends to have a very healthy layer of fat on it – it’s natural to the animal, but is something intensively farmed pigs don’t always have.
No worries, they don’t have the capability to export, nor can they meat European health standards. It was kind of a joke 🙂
Ah well – it can be quite hard to understand when someone’s joking via the written word :D. I’ll get back to you about pork sometime soon 😀
Pork doesn’t get you excited?
Oh my. Well . . . more bacon for me! 🙂
😀
They sound very good – I’m quite partial to pork chops with Cajun seasoning 🙂
The ole Emeril’s essence on a pork chop. I’ve done that 🙂
I love the look of the salad – just beautiful! And for those mushrooms, I can’t get enough, esp. with the thyme — perfect for the pork!
Thank you Danny.
Very nice Rosemary!!! I love a good pork recipe. It amazes me that Frugal is not a pork fan. I wish I could have you both over for dinner and we would show him a good pork meal.
Thank you Anna. That would be so much fun. The poor thing just hasn’t had any GOOD pork 🙂
I think thyme and mushrooms were made for each other, especially with a tiny bit of wine or sherry added and I’ve served them alongside an pork roast. These chops with the mushrooms sound wonderful.
Thank you bits.
Looks wonderful. I love the combo of butter, thyme, and mushrooms!
Thanks Daisy. The mustard didn’t hurt either.
Looks fabulous! I can’t remember the last time I actually cooked a pork chop… It’s time to stop by the butcher and get a couple of thick chops.
Another dinner hit! So simple and so delicious, this meal has my mouth watering. Thanks again for sharing another dinner treat and sending me off to the store with my list!
-Shannon
Thank you Shannon.
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Oh my that pan filled with mushrooms looks so appetizing
I know rs. You could just stop right there and have some on toast.
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I found this recipe on food porn daily I believe. Anyways, I made this last night for dinner. It was DELICIOUS! I used coconut flour instead of all purpose. I also cooked the chop for about a minute each side on the stove and then finished in the oven. It turned out perfectly. The mushroom sauce was delicious. I roasted some brussels sprouts as well. So yummy. I will be dreaming about this dish for a long time 🙂
Hi Erin. I’m glad you like the recipe. Brussel sprouts sound fantastic!
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